Raspberry Red Velvet Cake Recipe

Serving Details

Servings: 12 slices

Portion Size: 1 slice per person

Recipe Description

This Raspberry Red Velvet Cake combines the classic red velvet flavor with a hint of fresh raspberries for a fruity twist. Topped with a creamy cream cheese frosting and garnished with whole raspberries, this cake is perfect for special occasions and celebrations.

Cooking Time

• Preparation Time: 30 minutes
• Baking Time: 35 minutes
• Total Time: 1 hour 5 minutes

Ingredients

Cake Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 cup fresh raspberries (for the batter)
• Extra raspberries for garnish

Cream Cheese Frosting Ingredients

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
3. In a large bowl, mix oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until smooth. Gradually add dry ingredients, mixing until just combined.
4. Gently fold in the fresh raspberries, taking care not to crush them.
5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely.
7. For the frosting: In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Beat until fluffy and smooth.
8. Assemble the cake by spreading frosting between the layers and on top and sides. Decorate with extra raspberries for garnish.

Nutritional Information (Per Serving)

• Calories: 420 kcal
• Protein: 5g
• Carbohydrates: 52g
• Fat: 22g
• Saturated Fat: 10g
• Sugar: 36g
• Fiber: 2g
• Sodium: 300mg

Frequently Asked Questions

Can I use frozen raspberries?

Yes, but thaw and drain them well to prevent excess moisture from affecting the cake texture.

How do I store this cake?

Store the cake in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature before serving.

Can I omit the food coloring?

Yes, the cake will be slightly lighter in color, but the taste will remain delicious.